Toasted coconut & double chocolate baked donuts

1.25 cups plain flour
0.25 cup cocoa powder
0.33 cup maple syrup
0.5 tsp baking soda
0.5 tsp baking powder
1 tsp apple cider vinegar
0.75 cup almond milk
0.25 cup rapeseed oil

Preheat your oven to 180C
Combine all the dry ingredients then add in the wet ingredients and beat well
Pour into greased donut tray rings and place into the oven for 12-14 mins or until they feel springy to the touch
Allow to cool completely

To make the glaze:
Heat 1.5tbsp of coconut oil with 2tbsp maple syrup or honey and 2 tbsp cocoa powder. Dip the donuts into the glaze and then dip into toppings of your choice

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Blackberry & ginger chia fresca

Ingredients (serves 4)
135g blackberries (washed)
3 tbsp chia seeds
1 small piece of ginger
Juice 1/2 lime
800 ml water
3 tbsp maple syrup
Ice cubes to serve

Place the chia seeds in a glass with 400ml of water and leave to swell for 20mins
Place the ginger, berries, maple syrup, lime juice and 400 ml of water into a blender and blend well
Add in the chia seed gel and blend briefly
Serve over ice

Roasted strawberry and vodka sorbet

400g strawberries
6 tbsp maple syrup
4 tbsp vodka

Preheat the oven to 180C
Place the strawberry into an dish and roast for 25mins
Once cooled place into a blender with the maple syrup and the vodka
Pour into a shallow dish and allow to freeze for 2 hours or more

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Beetroot and berry smoothie

1 tbsp of powdered beetroot or 1 small peeled cooked beetroot
1 handful frozen berries
1 date
200ml almond milk
1 small handful frozen kale
1/2 frozen banana

Optional add ons
1 tsp chia seeds
1tbsp fresh berries
1 tbsp flaked almonds

Place the beetroot, frozen berries, milk, date, kale and banana into a blender and blend until smooth
Pour into a glass and top with berries, almonds and chia

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Herby farro salad

400g farro
3 courgettes cubed
1 red onion peeled and finely cubed
1 red pepper cubed
1 yellow pepper cubed
1/3 butternut squash peeled and cubed
1tsp coconut oil
Large bunch of basil and parsley
2 lemons juiced and zested
2 tbsp water
4 tbsp tahini
1 clove garlic
1 tsp white wine vinegar
Salt and pepper to taste

Place the cubed vegetables into a baking dish, drizzle with coconut oil and roast for 20 minutes
Whilst the vegetables roast, cook the farro according to the instructions
Place the basil, parsley, water, garlic, lemon juice, salt, pepper and tahini into a food processor and blitz until you have a creamy mixture
Mix the roasted vegetables, farro and dressing in a large bowl
Stir through some chopped basil and lemon zest
Season, serve and enjoy